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May 16, 2009

Cream Cheese Pound Cake

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese*, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
3 cups all purpose flour
1 tsp salt

Preheat the oven to 325° F. Butter and flour a 12-cup bundt pan.

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.

Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.